Preparation

Clean the radicchio and slice into strips. Brown the onion in a drizzle of olive oil and add the radicchio. Salt and cook for about ten minutes. Leave to cool.
Arrange the chicken slices on a piece of baking paper, slightly overlapping them to form a rectangle shape (2 rows of 4-5 slices each). Distribute the sliced pancetta, the grated cheese, the black pepper and the cooked radicchio over the top leaving a border of around 2 cm on each side.
Roll up the chicken slices with the help of the baking paper, place a spring of rosemary on the surface and tie with the string.
Heat a drizzle of oil in a large non-stick frying pan, add the chicken and then pour in the wine and leave to evaporate.
In the meantime heat 1 l of water and add two teaspoons of BAUER MEAT DADOCREMA.
Pour a couple of ladles of stock over the chicken, cover and cook over a medium-low heat for about 40 minutes, gradually adding more hot stock.
When the chicken is ready, remove the string, slice, season with salt if necessary and baste with the pan juices. Serve with roast potatoes or vegetables.